If you decide to make jelly from frozen currants or any other berry in the middle of winter, our recommendations will help you brew an excellent drink, healthy and tasty.
Kissel has been known for its benefits since ancient times. Almost everyone has tried this drink at least once in their life. It can be served as a dessert after the main meal, or as a hearty meal on its own.
Traditionally, it was prepared on the basis of cereal decoctions that were fermented. Nowadays jelly is prepared mainly with starch, but this does not lose its taste and benefits.
Homemade baked goods go perfectly with this healthy jelly. look: step by step recipe, very tasty!
Everyone in my family loves this drink. Sometimes, to prepare it, I simply buy a semi-finished product at the store, dilute it and pour it into boiling water. But still, more often I enjoy making homemade jelly - it’s much tastier and healthier. Firstly, you can take into account all the preferences of the household: make it blueberry, raspberry, orange, and secondly, make the consistency the one that I and my family like best.
In the summer, of course, there is much more scope for the taste fantasies of my jelly. And in winter I take out the berries from the freezer that I specially laid for him. During periods of viral diseases, I make currant jelly, since this berry is rich in vitamin C, which our immune system needs.
- 200 g frozen black currants,
- 3 tablespoons potato starch,
- 6 tablespoons sugar,
- A little more than two liters of water.
Preparation of currant jelly:
I pour two liters into the pan at once, and it takes 150 grams to dissolve the starch in it. I don't defrost the berries. I just immediately put them in a saucepan, fill them with 2 liters of regular water and put them on the fire. While the water is boiling, I dilute the starch. To do this, I take some warm boiled water. It dissolves easily and quickly.
If you are making jelly at home for the first time and notice that the already diluted starch has hardened, do not be alarmed. Just stir it again with a spoon.
When the water with the berries begins to boil, I add sugar. Considering that currants themselves are sour, this amount of sugar is quite enough. The jelly turns out sweet with a pleasant sourness.
I'm waiting for this berry compote to boil. After which I let it simmer for another 7 minutes.
Now you need to do the “dirtiest” work in the process of preparing homemade jelly: strain the berry broth. I do this through regular gauze. I throw away the remaining berries, and pour the broth back into the pan and put it on the fire. Literally immediately pour in the diluted starch and quickly mix.
During this time, the almost finished jelly has time to boil. Let it sit on the fire for 3-4 minutes; you shouldn’t keep it longer. Under the influence of temperature, starch will lose its viscosity, and your jelly will turn into starch compote. I pour it into mugs, let it cool a little and serve this delicious drink to the family.
Calories: Not specified
Cooking time: Not indicated
Even if you didn’t have time to fill your freezer with berries and fruits in the summer, it doesn’t matter - now you can buy everything in the store. Frozen mixed berries, boxes of strawberries, cherries, black currants, raspberries - choose what you want! Of course, your own, homemade is always better, but for compotes and drinks, selected berries are not needed, the main thing is that they are not subjected to freezing several times. I also love drinking this one.
For jelly, it is better to make a mix of frozen berries, then the taste will be richer and the color will be brighter. For example, take raspberries and blackcurrants. You need to defrost the berries, just let them thaw a little so that you can grind them into puree. What consistency to make jelly from frozen berries and starch is a matter of taste. Some people like it very thick, which can be eaten with a spoon, while others like it liquid. Density is adjusted by adding starch. If you add 2-3 tbsp per liter of berry broth. l. starch, the jelly will turn out liquid, if you put two more spoons, it will be thick.
Ingredients:
- frozen berries – 200 gr. (equal parts raspberries and black currants);
- sugar - half a glass (to taste);
- water – 1 liter + 3 tbsp. for starch;
- potato starch – 3-5 tbsp.
How to cook with photos step by step
We take the berries out of the freezer, pour them into a bowl and let them thaw a little to make the blender easier to work with. Place a saucepan with a liter of water on high heat.
After about ten minutes the berries will become softer. Pour them into a glass of blender and grind into puree. It is not necessary to make it homogeneous; if there are pieces of berries left, this is not a problem; we will still strain the berry broth.
Transfer the crushed berries to a pan of boiling water. As soon as it boils again, reduce the heat and cook for about ten minutes.
Turn off the fire. Strain the berry broth through a fine sieve or colander. If the colander has large holes, cover the bottom with gauze so that berry pulp and seeds do not get into the broth.
Fill the pan with water and pour the strained broth into it. Place on high heat again and add sugar to taste.
While the broth is boiling, dilute the starch. Pour the required amount of potato starch into a deep bowl and add a little water to moisten the powder. Quickly grind to a homogeneous thick mixture without lumps. Add cold water little by little, making the starch so thick that it flows from the spoon in a thin stream.
The berry broth has already boiled, now you need to pour in the starch. Using a spoon, continuously stir the broth and pour in the starch in a thin stream, stirring vigorously all the time to avoid lumps.
Pour the cooled or warm jelly from frozen berries into glasses and serve. Very tasty with cheesecakes, casseroles, you can pour jelly over semolina or rice porridge. Bon appetit! 
Remember that bygone time in childhood, when in kindergarten or at school they gave a delicious gelatinous drink called jelly. And it was even tastier if it was cooked by your mother or beloved grandmother. But, unfortunately, over time this wonderful dessert began to be forgotten. Many children do not even know about the existence of jelly, since not every mother pleases her baby with such a wonderful delicacy. We propose to correct the current situation and immediately prepare a delicious jelly from berries with the addition of starch for your family, and we will tell you how to cook it correctly.
Recipe for jelly made from fresh berries and starch
Ingredients:
- cranberries – 250 g;
- black currant berries – 250 g;
- granulated sugar – 320 g;
- potato starch – 1/2 cup;
- water – 2 l.
Preparation
We remove the washed berries from excess branches and tails. In order for our jelly to turn out truly tasty, rich and healthy, we take a masher and press it a little on the berries so that their protective shell bursts and they release juice. We move it all into a saucepan, fill it with clean, drinking water and place it on the switched-on stove burner. When the water and berries reach the boiling stage, let them simmer for five minutes. Then we strain the cooked berry compote through a sieve, pour it into the same (already washed) pan and put it back on the stove.
In order to know how to make your berry jelly good and tasty, you need to introduce starch correctly. Therefore, we pour it with a glass of warm water and, stirring, dissolve the starch in it.
Pour granulated sugar into the boiling berry water, stir and begin to slowly pour in the diluted potato starch. After boiling the jelly for two minutes, remove it from the heat.
Recipe for jelly with starch from frozen berries
Ingredients:
- frozen blackberries – 300 g;
- – 300 g;
- fine sugar – 220 g;
- water – 2.5 l;
- starch (potato) – 4 tbsp. spoons.
Preparation
It is better not to defrost blackberries and raspberries at room temperature, since they do not have a dense protective shell, but it is better to do this in the microwave on the “Defrost” mode. Then we put them in a saucepan, after draining the defrosted water and fill them with cold, drinking water. We put everything on the stove and cook the berries as for a regular compote. Line a colander with gauze folded in two layers and pour the prepared berry compote into it. We lift the edges of the gauze up, collect them with a bag and squeeze the liquid from the cooked blackberries and raspberries to the total strained volume. Place the resulting compote of rich, bright color on a burning burner. Pour 2/3 cup from the volume of boiling liquid and dissolve all the starch. When boiling, add sugar and stir it well until dissolved. Next, without ceasing to stir the compote, carefully pour in the dissolved starch and get jelly.
Kissel from berries and dried fruits with starch
Ingredients:
- potato starch - 4.5 tbsp. spoons;
- fresh berries (cherries) – 350 g;
- (dried apricots, prunes) – 100 g each;
- granulated sugar – 200 g;
- water – 2.8 l.
Preparation
Pour boiling water over the dried apricots and prunes and let them stand for about 20 minutes. Then drain the liquid from them and transfer the dried fruits to the pan along with fresh cherries. Pour the contents of the saucepan 2.5 
liters of drinking water and turn on the gas. Stir potato starch in the remaining amount of water until smooth. Pour the required amount of sugar into the boiling water with dried fruits and berries and, after boiling again, begin to slowly introduce potato starch in a liquid state, while rhythmically stirring it with a spoon in the total volume of liquid. After 2-3 minutes the jelly can be considered ready, so feel free to remove it from the heat.
When pouring this type of jelly, we put berries and dried fruits on the bottom of the glass, and fill the rest of the space with a gelatinous mass.
Greetings, dear visitors! The other day I was cooking berry jelly from your berry reserves in the freezer. It turned out very tasty and pleasant, my baby and I really enjoyed it. Still, it’s worth pampering yourself with healthy jelly from time to time - you immediately remember your childhood, and your mood quickly improves!
Absolutely any berries are suitable for jelly, both fresh and frozen. I have a lot of raspberries and currants in stock, so I made jelly from them.
So, to make berry jelly, we need: mail: :
- 1.5 cups berries
- 4-5 tbsp. spoons of sugar (you can use more, I just like it sour)
- 2 tbsp. spoons of starch with top
- 2 liters of water (approx.)
Berry jelly, recipe:
- First, bring water to a boil in a saucepan, add sugar and berries, boil everything together for about 5 minutes.
- Then we filter our broth through a sieve or colander into another container to remove excess berry peelings and seeds from it. Pour the strained broth back into the pan and bring to a boil again.
- We dilute the starch in half a glass of cold water, stir well and pour it in a thin stream into a saucepan with boiling broth, creating a “whirlpool” with a tablespoon, that is, constantly stirring the liquid in one direction.
- So, the starch has been poured out, now let everything simmer together for 5 minutes over low heat.
Ready, you can turn off the stove. While the jelly is hot, it may seem too liquid, don’t be alarmed. As it cools, it will acquire a specific “jelly” consistency. If you like seriously thick jelly, add a little more starch than indicated in the recipe, the main thing is not to overdo it :)
Do you often cook - cook jelly? I don’t mean the semi-finished product that is sold in bags and briquettes, mostly consisting of various kinds of chemical additives. I'm talking about homemade jelly, made with my own hands from natural products. After all, it’s not at all difficult to brew a delicious, aromatic and, most importantly, healthy drink from the same jam, fresh or frozen berries or fruits. It's practically a matter of a few minutes, but it's a lot of fun! Today I'm making homemade jelly from frozen berries. Just the other day, when I was making sea buckthorn syrup, I had a by-product left in the form of squeezes (after all, there are a lot of vitamins left in them), which I hid in the freezer. Frozen gooseberries and thorns have been waiting there for a long time. In my opinion, this makes a wonderful berry trio for a delicious jelly. So join us, let's cook together.
Ingredients: Homemade jelly
Squeeze from sea buckthorn berries – 450 g;
Thorne - 300 g;
Gooseberries – 200 g;
Potato starch (for medium thick jelly) – 50 g;
Sugar – 160 g;
Lemon juice - a tablespoon (can be replaced with 2 g of dry citric acid).
Your time for preparing homemade jelly from frozen berries is a maximum of 30 minutes according to the photo steps of the recipe.
I boil one and a half liters of water in a three-liter saucepan and throw in all three main natural ingredients at once.
After boiling, I cook the compote for about seven minutes. This time is enough for the berries to give up all their juices and aromas to the water. Now, using a sieve and pestle, I filter and grind the resulting liquid mass into a two-liter saucepan.
I put the berry broth on high heat (to boil faster), add sugar and lemon juice.
I love it when jelly has a tart, sour taste, which can be provided by either natural lemon juice or a concentrated acid of the same name. As soon as the sweet liquid begins to boil, add 300 ml. water (cool, but not warm or hot) I dilute the starch without leaving lumps. There is no better assistant in this matter than a whisk.
Then pour it into the pan in a thin stream, stirring constantly.
Now all I have to do is wait for the jelly to boil, let it cook for just a minute and that’s it, it’s ready. I pour the delicious drink into glasses and start taking a sample without waiting for it to cool down.
And what a stunning color and amazing aroma my jelly has! And without any flavors or dyes.
